Experimental determination of thermal conductivity of apple and potato at different moisture contents
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference10 articles.
1. Thermal properties of potatoes and a computer simulation model of a blanching process;Lamberg;J. Food Technol.,1986
2. Thermal conductivity of apples as a function of moisture content;Lozano;J. Food Sci.,1979
3. Shrinkage, porosity and bulk density of foodstuffs at changing moisure content;Lozano;J. Food Sci.,1983
4. Prediction of thermal conductivity of vegetable foods by the effective medium theory;Mattea;J. Food Sci.,1986
5. Effective thermal conductivity of cellular tissue during drying: prediction by a computer assisted model;Mattea;J. Food Sci.,1989
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